The Ultimate Clam Chowder Bread Bowl

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Add the diced onion and celery to the pot and sauté until the onion is translucent, about 5 minutes.

Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.

Pour in the clam juice and bring the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.

Add the heavy cream, chopped clams, thyme, black pepper, and salt. Stir to combine and heat through, about 5 minutes.

Taste and adjust seasoning if necessary.

Serve hot, garnished with the reserved bacon and chopped parsley.

Equipment Needed

Spice Level:

Dietary